Tuscan Cranberry Bean And Shrimp Salad Recipe

Name: Tuscan Cranberry Bean And Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups frozen shelled cranberry beans or 1 1/2 pounds fresh, shelled; 2 thyme sprigs; 1 small rosemary sprig; 2 tablespoons finely chopped flat-leaf parsley, stems reserved; 1 bay leaf; 2 garlic cloves--1 crushed, 1 minced; Kosher salt; Water; 1/4 cup extra-virgin olive oil; 2 ounces pancetta, finely chopped; 1 pound medium shrimp, shelled and deveined; 3 tablespoons fresh lemon juice; Freshly ground pepper

Servings: persons

1 1/2 cups frozen shelled cranberry beans or 1 1/2 pounds fresh, shelled
2 thyme sprigs
1 small rosemary sprig
2 tablespoons finely chopped flat-leaf parsley, stems reserved
1 bay leaf
2 garlic cloves--1 crushed, 1 minced
Kosher salt
Water
1/4 cup extra-virgin olive oil
2 ounces pancetta, finely chopped
1 pound medium shrimp, shelled and deveined
3 tablespoons fresh lemon juice
Freshly ground pepper

1
In a medium saucepan, combine the beans with the thyme, rosemary, parsley stems, bay leaf, crushed garlic and 1 teaspoon of salt. Cover with water and bring to a boil. Reduce the heat to moderate, cover partially and cook until the beans are tender, 15 to 20 minutes. Drain the beans and discard the herb stems, bay leaf and garlic clove.
2
Heat 3 tablespoons of the oil in a large skillet. Add the pancetta and cook over moderately high heat, stirring, until lightly browned, about 4 minutes. Add the shrimp and minced garlic and cook, tossing, until the shrimp turn pink, about 2 minutes. Add the lemon juice, season with salt and pepper and cook for 1 minute longer. Add the beans and cook, tossing, for 1 minute. Stir in the chopped parsley and the remaining 1 tablespoon of olive oil. Season with salt and pepper and transfer to a bowl. Serve warm or at room temperature.
3
Wine Recommendation: Turn to an assertive Tuscan white, such as Vernaccia di San Gimignano, for a refreshing contrast to the rich beans. Try the 1998 San Quirico or the 1997 Teruzzi & Puthod.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups frozen shelled cranberry beans or 1 1/2 pounds fresh, shelled, 2 thyme sprigs, 1 small rosemary sprig, 2 tablespoons finely chopped flat-leaf parsley, stems reserved, and more.

Yes, Tuscan Cranberry Bean And Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuscan Cranberry Bean And Shrimp Salad

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